Masala Chai, Organic

Tasting Notes:

Our certified Organic Masala Chai is the perfect blend of black tea and vibrant spices, with absolutely no flavorings or sweeteners added. Masala chai is the classic spiced tea of India and South Asia. Masala means spices and chai means tea in Hindi, so masala chai translates literally to "mixed-spice tea." Every family and every region has its own recipe, and this one is ours, designed and blended just for you. 

This blend starts with a base of Korakundah black tea from the Nilgiri Mountains of southern India, a black tea known for its bold flavor and naturally low tannins. Layered over that base is a full spice blend of organic cinnamon, ginger, cardamom, fennel, anise, cloves, and black pepper. The result is a balanced cup with warming spice in every sip. It's woody from the cinnamon, zesty from the ginger, floral from the cardamom, and finished with a gentle peppery bite. 

One thing to know about this blend: every ingredient is ground, including the tea leaves, and that is by design. Ground spices and smaller tea leaves extract quickly and completely, giving you the strong, full-flavored brew that a proper masala chai demands. This is not a delicate steep. It is meant to be brewed strong, topped with milk, and sweetened to your taste.

Features:

• Origin: Korakundah Estate, Nilgiri Mountains, India
• Style: Spiced Black Tea (Masala Chai)
• Certification: Organic
• Caffeine: High
  
• Lifestyle-Friendly: Vegan, Paleo, Keto 

Ingredients: organic black tea, organic cinnamon, organic ginger root, organic cardamom seed, organic fennel seed, organic anise seed, organic clove powder, organic peppercorn powder

What Is Masala Chai?

Masala chai is a traditional South Asian beverage made by brewing strong black tea with a blend of warming spices, milk, and sweetener. The spice blend, or chai masala, varies by region, family, and personal taste, but the core spices are almost always cardamom, ginger, cinnamon, cloves, and black pepper. Fennel, anise, star anise, and nutmeg appear in many regional variations, and each spice plays a role: green cardamom adds floral sweetness, cinnamon brings sweet woody warmth, ginger gives a sharp zesty kick, cloves add deep aromatic depth, and black peppercorns provide the bite that ties it all together.

Traditionally, masala chai is simmered rather than steeped. The tea, spices, milk, and sugar are brought together over heat, which draws out the essential oils in the spices and builds the creamy, aromatic, deeply warming cup that chai is loved for. Our ground blend is designed to deliver that same strength and depth whether you simmer it the traditional way or brew it like a standard loose leaf tea.

Why Nilgiri Black Tea?

Our organic Korakundah black tea comes from the Nilgiri Mountains of southern India. Nilgiri tea is known for its bold flavor and naturally low tannins, which means it brews strong enough to stand up to milk and spices without turning bitter. It is the ideal foundation for an excellent chai: robust like an Assam, but smoother in the finish.

How to Brew Masala Chai

Traditional Stovetop Method
For real chai the way it is made across India, combine 1 heaping teaspoon of blend with 4 oz of water and 4 oz of milk (a 1:1 ratio of water to milk) in a small pot. Bring to a simmer over medium heat and let it go for 3 to 5 minutes, then strain into your cup and sweeten to taste with cane sugar, honey, or jaggery. Simmering rather than steeping is what gives masala chai its signature body and depth.

Simple Steep
Short on time? Steep 1 heaping teaspoon in 8 oz of water at 212°F for 4 to 5 minutes. Because the blend is fully ground, extraction is fast and strong. Strain well, add warm milk and sweetener, and enjoy.

Chai Latte
For a coffee shop style chai tea latte at home, brew the tea double strength (2 teaspoons per 8 oz water), then top with steamed milk and a touch of sweetener. Frothed oat or whole milk both work beautifully.

Iced Chai
Brew double strength, sweeten while warm, chill, and pour over ice with cold milk.

Frequently Asked Questions

What is the difference between masala chai and a chai latte?

Masala chai is the traditional preparation: tea, spices, milk, and sweetener simmered together on the stove, producing a stronger, more spice-forward cup. A chai latte is the coffee shop adaptation, made by adding steamed milk to a brewed tea decoction or sweetened concentrate. Masala chai generally has a bolder flavor, while a chai latte is creamier and milder.

What spices are in masala chai?

The core spices in masala chai are cardamom, ginger, cinnamon, cloves, and black pepper. Fennel seeds, anise, star anise, and nutmeg are common regional additions. Our blend includes cinnamon, ginger, cardamom, fennel, anise, cloves, and black pepper, all organic and all ground for maximum flavor extraction.

Why are the tea leaves in this blend so small?

By design! Every ingredient in this blend is ground, including the tea. Smaller particles extract faster and more completely, which is exactly what you want for a strong, full-flavored chai that can stand up to milk. Small leaves here are a feature, not a flaw.

Does masala chai have caffeine?

Yes. Masala chai is built on black tea, so a cup contains roughly half the caffeine of a cup of coffee, balanced by the calming amino acid L-Theanine.

How do I make masala chai taste like the coffee shop version?

Brew it double strength, sweeten while it is still hot, and top with steamed or frothed milk. The double-strength brew is the secret: it keeps the spice and tea flavor from getting lost in the milk.